Hearty Oven Beef Stew

A rustic and hearty Oven Beef Stew that will warm your home and family. The stew comes together quickly, then bakes in oven until thick and bubbly. Serve with a crusty bread for the perfect fall or winter meal.

Whether you live where it’s cold or hot, when fall arrives soups and stews become irresistible. One of our favorites is Hearty Oven Beef Stew, and it’s seriously the best beef stew I’ve ever had. It’s thick with chunks of meat and vegetables, with a rich, delicious flavor. It’s a simple, rustic stew that doesn’t disappoint.

Hearty Oven Beef Stew

Hearty Oven Beef Stew

It only takes a few minutes in the morning to cut the veggies and put it in the oven.  It’s SO easy to put together, then roasts all day in the oven, creating the most decadent aroma.  I have to admit, I look forward to that aroma just about as much as the actual stew! You can also serve it over rice if you have some leftover, and it also extends the meal if you need to. Stew meat can be so expensive, so you can bulk it with more potatoes and vegetables too.

Hearty Oven Beef Stew

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Ingredients you’ll need to make Oven Beef Stew:

  • Stew beef
  • Potatoes
  • Onions
  • Carrots
  • Celery
  • V8 Tomato Juice
  • Minute Tapioca
  • Slice of bread
  • Olive Oil
  • Salt, Pepper, Sage, Rosemary, Thyme, Onion Salt, Parsley Sugar

How to Make a Hearty Oven Beef Stew

One of my favorite things about this recipe is how quickly I can get it in the oven. The ingredients all go into one large dutch oven pot, then mixed together before cooking for 4.5-5 hours.

Start with your favorite 6 to 7 quart dutch oven pot. If you don’t have one, I highly recommend getting one! I use mine all the time, both on the stove and in the oven. They come at different price points, depending on what you need. You can find a great option for around $60 (this is similar to the one I use) and on the higher end, Le Creuset is around $350.

Start with about 1/4 cup of olive oil on the bottom of the pot. Next, chop your veggies up–potatoes, celery, onion–then add baby carrots. I always add more potatoes, because my kids love them, and it makes it go farther. You can do the same with any of the veggies. Toss with the olive oil. After those are in, add the pieces of stew beef and mix everything together. Break up the bread into small pieces, and add to the pot, along with the V8 juice and tapioca.

Salt and pepper generously, then add your other seasonings: rosemary, thyme, sage, parsley, onion salt, and a bit of sugar. I haven’t measured these seasonings–just done them to taste. If you’re not sure, then start with less—you can always taste it later and add a bit more if you need to do so.

Lastly, once everything is thoroughly mixed, I like to add another drizzle of olive oil, and sprinkle with parsley. Cover the pot, and then bake in a 250 degree oven for 4.5-5 hours, or until potatoes are tender and meat is cooked.

If you don’t have a dutch oven, you can use a large glass baking dish. You follow the same directions, then cover with foil and bake accordingly.

Seriously good. Serve it with crusty bread or yummy rolls, and you’ve got a perfectly fall dinner!

*Originally posted October 2014. Updated September 2022.

Hearty Oven Beef Stew

Hearty Oven Beef Stew

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Kierste Wade | Old Salt Farm
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 8 people
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A rustic and hearty Oven Beef Stew that will warm your home and family. The stew comes together quickly, then bakes in oven until thick and bubbly. Serve with a crusty bread for the perfect fall or winter meal.

Ingredients
 

  • 2 lb. stewing beef or chuck roast cut into pieces
  • 1 c. celery, chopped about 1 inch
  • 3 medium onions, cut into 3/4 inch slices
  • 6 carrots, quartered (or baby carrots)
  • 6 potatoes, cut into large pieces
  • 1 c. V-8, or tomato juice
  • 1 slice bread, broken into pieces
  • 3 T. Minute Tapioca
  • Salt & Pepper, generous
  • 1 T. sugar
  • Rosemary
  • Thyme
  • Parsley
  • Sage
  • Onion salt

Instructions

  • Start with about 1/4 cup of olive oil on the bottom of the pot. It may be a little more than that, since I estimate when pouring it in! I chop my veggies up first–potatoes, celery, onion–then add baby carrots. I usually add more potatoes, since my kids love them, and it makes it go farther. You can do the same with any of the veggies. Toss with the olive oil. After those are in, add the pieces of stew beef and mix everything together. Break up the bread into small pieces, and add to the pot, along with the V8 juice and tapioca. Mix well again, making sure ingredients are pretty uniformly distributed throughout the pot.
    Salt and pepper generously, then add your other seasonings: rosemary, thyme, sage, parsley, onion salt, and a bit of sugar. I'll say that this is done to your taste–I know some love extra seasoning, and others like less. If you're not sure, then start with less—you can always taste it later and add a bit more if you need to do so.
    Once everything is thoroughly mixed, I like to add another drizzle of olive oil, and sprinkle with parsley. Put on the lid, and pop it into a 250 degree oven for 4.5-5 hours, or until potatoes are tender and meat is cooked.
    If you don't have a dutch oven, you can use a large glass baking dish. Follow the same directions, then cover with foil and bake accordingly.
  • P.S. You can also make this in the crockpot, but the oven method tastes better.

Recipe Equipment

Dutch oven (Le Creuset)
Dutch oven (Crockpot)
Serving: 8people | Calories: 349kcal | Carbohydrates: 43g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 70mg | Sodium: 1008mg | Potassium: 1373mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7840IU | Vitamin C: 43mg | Calcium: 78mg | Iron: 4mg
Course :Soup/Stew
Cuisine :Soup, Stew
Keyword :Easy Fall Recipes, Fall Soups, Stew
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